In a small bowl mix the flour, salt, baking soda, cinnamon, ginger, and cloves. Set aside.

In the bowl of an electric mixer beat the butter and sugars until light and fluffy, about 3 minutes. Then, beat in the eggs until as smooth as possible. Reduce the mixer speed to low and mix in the flour mixture until the flour is no longer visible. Scrape down the sides as needed to make sure all of the flour is incorporated.

Divide the dough into 2 pieces and wrap each piece in plastic. Refrigerate both pieces for 6 hours, or up to 1 day.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Remove one piece of dough and allow it to sit at room temperature for about 10 minutes. Then roll it out on a liberally floured surface until it is 1/4" inch thick.

Use a cutter to cut out the cookies and place them the lined baking sheet.

Bake them for 8 to 10 minutes, or until lightly golden.

Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.